Polenta Squares with Sun Dried Tomato Pesto, Sliced Tomatoes & Burrata

"Polenta squares spread with sun dried tomato pesto topped with juicy tomato slices, burrata, fresh basil, pine nuts & a drizzle of olive oil."
-- @lorindabreeze

Recipe Intro From lorindabreeze

These hearty polenta squares feature a savory sun-dried tomato pesto, creamy burrata, and earthy toasted pine nuts. Perfect for caprese salad-lovers!

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  • Recipe Card
Prep time 25mins
Cook time 10mins
Serves or Makes: 3-4

Recipe Card


  • For the Polenta Squares:
  • 1-2 tbsp olive oil
  • 1 cup polenta
  • 4 cups water or broth (vegetable or chicken broth)
  • 1 tablespoon butter
  • For the Sun Dried Tomato Pesto:
  • 1/2 cup sun dried tomatoes
  • 1 clove garlic
  • 2 tablespoon parmesan cheese
  • 3 tablespoon olive oil
  • salt and pepper, to taste
  • For the Toppings:
  • 2-3 ripe tomatoes (can used cherry and regular size), sliced
  • 1 ball burrata cheese
  • handful of fresh basil
  • 2 tablespoon toasted pine nuts
  • 2 tablespoon olive oil


  • Step 1

    To Make the Polenta Squares:Grease a 8" x 8" or 9" x 9" pan with 1-2 tbsp oil and set aside.

  • Step 2

    Bring the water or stock to a boil. Very slowly whisk in the polenta, then add butter. Simmer over medium-low heat & stir for 5 to 10 minutes until thickened. Pour and spread the polenta mixture into the greased pan let set for an hour or two.

  • Step 3

    Meanwhile, make the pesto by blend all the ingredients in a food processor or blender. Set aside.

  • Step 4

    To Assemble: Cut the polenta into 9 squares then top with pesto, sliced tomatoes and burrata. Drizzle with olive oil then season with salt and pepper. Garnish with pine nuts and fresh basil and serve.